Description
Barefoot Contessa slow roasted spiced pork delivers rich, complex flavors that melt in your mouth. Tender meat seasoned with aromatic spices promises a delightful culinary experience you’ll savor from first bite to last.
Ingredients
Scale
Protein:
- 1 bone-in pork shoulder (pork butt), 3.2–4 kg (7–8.8 pounds), with fat layer on top
Spices and Herbs:
- 1.5 tablespoons ground cumin
- 1.5 teaspoons chipotle chile powder
- 1.5 teaspoons freshly ground black pepper
- 17g sea salt
- 0.25 cup (15g) chopped fresh oregano
Aromatics and Liquid Ingredients:
- 6 garlic cloves
- 1 large yellow onion, chopped
- 1 jalapeño, ribs removed, seeded, and chopped
- 1.5 tablespoons apple cider vinegar
- 60 milliliters (2 fluid ounces) olive oil
- 750 milliliters (25.4 fluid ounces) dry white wine (Pinot Grigio)
Garnish:
- Lime wedges, for serving
Instructions
- Prepare the oven and pork roast by setting the temperature to 150°C (300°F). Verify the accuracy with an oven thermometer. Carefully create a crosshatch pattern on the fat layer and make 12 precise incisions approximately 1.3 centimeters (½-inch) deep around the meat’s surface.
- Craft the aromatic seasoning blend by combining garlic, onion, jalapeño, and oregano in a food processor. Pulse until finely minced. Incorporate ground cumin, chile powder, kosher salt, and freshly ground black pepper. Process for approximately 30 seconds to develop a cohesive mixture.
- Integrate white vinegar and extra-virgin olive oil into the spice mixture, creating a smooth, vibrant paste. Thoroughly massage the seasoning across every surface of the pork, ensuring complete coverage including sides and bottom.
- Position the seasoned roast fat-side up in a spacious roasting pan. Pour 480 milliliters () of dry white wine into the pan’s base. Seal the pan completely with aluminum foil to lock in moisture and prevent evaporation.
- Slow-roast the meat for 2½ hours, maintaining a consistent low temperature. Carefully remove the foil and continue roasting for an additional 4 to 4½ hours. Periodically add 240 milliliters () of wine every two hours to maintain moisture and prevent drying.
- Assess the pork’s doneness by testing for extreme tenderness. When the meat easily pulls apart and reaches the desired consistency, remove from the oven. Tent with foil and allow to rest for 15-30 minutes, which helps redistribute the internal juices.
- Slice the roast against the grain, sprinkle with a final touch of sea salt, and serve alongside fresh lime wedges for a bright, citrusy accompaniment.
Notes
- Seal in moisture by creating shallow crosshatch cuts on the fat cap, allowing seasonings to deeply penetrate the meat’s surface.
- Refrigerate overnight to transform basic seasonings into a complex flavor profile that permeates every fiber of the pork.
- Monitor internal temperature precisely with a reliable meat thermometer, targeting exactly 95°C (203°F) for melt-in-your-mouth tenderness.
- Give the cooked meat a generous resting period, typically 15-30 minutes, which helps redistribute juices and ensures maximum succulence.
- Choose your preferred serving style – delicately shred with two forks for pulled pork texture or slice cleanly for an elegant roast presentation.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 7g
- Sodium: 569.8mg
- Fat: 10g
- Saturated Fat: 3.5g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 64.4mg